Incorporation of plant proteins as foaming agents in the foam-mat drying method: Elucidated use in literature or lack of information?

Foam-mat drying is a technique that transforms liquid or semi-liquid foods into foams, which are then subjected to drying. To enable the formulation of these foams, foaming agents and stabilizers are incorporated. However, most studies report on the use of foaming agents of animal origin, such as milk and egg derivatives. Given new market trends and consumer perceptions, it is necessary to search for alternatives capable of performing this function. In this context, a search was conducted across the central literature databases, focusing on the use of plant proteins as foaming agents in this technique. Studies identified the use of different protein fractions from soybeans (19), potatoes (4), and peas (3), totaling 26 documents. Interest in these agents was also noted, as most studies (69%) were published in the last five years. Foaming agents were mainly used in formulations containing fruit juices, pulps, and purees to extend shelf life and reduce waste of these raw materials. Despite the scarce use of these agents, which highlights gaps in this area, available studies have shown promising results, from foam formation to the evaluation of the physical, chemical, and technological properties of the powders obtained. This review provides an unprecedented contribution by bringing together the main results on the subject and demonstrating that the technique can be used to produce food powders with shorter processing times, preservation of bioactive potential, good sensory acceptance, and reconstitution, making it a promising alternative for the food industry.